Chemical composition, anti-hypertensive properties, and sensory attributes of salt extracted from ash of Hygrophilia schulli

Abstract

The traditional usage of salt taken from vegetables for the treatment of blood pressure and diabetes is seen in several regions of Ethiopia, particularly in Gambella. The aim of the study was to investigate the mineral content, anti-hypertensive properties, and sensory attributes of salt obtained from the Hygrophilia schulli. The salt was extracted from the ashing of stems of Hygrophilia schulli. Optical Emission Spectroscopy with Inductively Coupled Plasma was used to identify macro-minerals, micro-minerals, and some toxic metals. Flame Atomic Absorption Spectroscopy was used to assess the levels of arsenic and mercury. The anti-hypertensive property of the salt was determined in vivo using the Wistar rats. The extracted salt was rich in potassium and was deficient in sodium from the analyzed macro-minerals. It was free from mercury, cadmium, chromium, and arsenic. Lead and nickel were below the Tolerable Weekly Intake Provisional specified by the European Union. Among carbonate and sulfate, chloride was the main anion in this salt. The salt was discovered to have a low taste characteristic compared to common salt. However, the taste attribute of the combination of vegetable and common salt in different proportions was better than common salt. Rats fed with salt from Hygrophilia schulli showed a statistically significant lower systolic, diastolic, and mean blood pressure compared to normal-fed and common salt-fed rat groups. Generally, this study suggests that Hygrophilia schulli salt has the potential to be a viable alternative to common salt, particularly for those suffering from hypertension and other related chronic conditions.